Handi Chicken

Name: Handi Chicken
Total time: P1H10M
Yield: 6
Cuisine: Pakistani
Ingredients: chicken; vegetable oil; onions; cumin; cloves; black peppercorns; cardamom pods; garlic and giner paste; turmeric; coriander; red chili peppers; yogurt; salt; flour; coriander; green chili peppers; ginger; dough; leg of lamb; ginger paste; garlic paste; cinnamon sticks; cloves; water

.

Yield

6 servings

Prep

15 min

Cook

55 min

Ready

70 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2 cups yakhni(recipe is below)
1000	grams	chicken cut into pieces
1	cup	vegetable oil
2	medium	onions
½	teaspoon	cumin black
8	each	cloves	*
1	teaspoon	black peppercorns
10	each	cardamom pods green	*
3	tablespoons	garlic and giner paste	*
½	teaspoon	turmeric powder
2	teaspoons	coriander powdered
1 ½	teaspoons	red chili peppers
1 ½	cups	yogurt
1	teaspoon	salt
¼	cup	all-purpose flour dissolved in 1-cup cold water
2	tablespoons	coriander leaves
2	each	green chili peppers chopped	*
1	inch	ginger cut into thin strips for garnishing	*
1	x	dough paste (Atte ki laip) for sealing handi	*
For paya yakhni
2	each	leg of lamb	*
1	teaspoon	ginger paste	*
1	teaspoon	garlic paste	*
1	inch	cinnamon sticks	*
3	each	cloves	*
8	cups	water

Ingredients

Amount	Measure	Ingredient	Features

2 cups yakhni(recipe is below)
1E+3	grams	chicken cut into pieces
237	ml	vegetable oil
2	medium	onions
2.5	ml	cumin black
8	each	cloves	*
5	ml	black peppercorns
1E+1	each	cardamom pods green	*
45	ml	garlic and giner paste	*
2.5	ml	turmeric powder
1E+1	ml	coriander powdered
7.5	ml	red chili peppers
355	ml	yogurt
5	ml	salt
59	ml	all-purpose flour dissolved in 1-cup cold water
3E+1	ml	coriander leaves
2	each	green chili peppers chopped	*
1	inch	ginger cut into thin strips for garnishing	*
1	x	dough paste (Atte ki laip) for sealing handi	*

For paya yakhni:
2	each	leg of lamb	*
5	ml	ginger paste	*
5	ml	garlic paste	*
1	inch	cinnamon sticks	*
3	each	cloves	*
1.9	l	water

Directions

Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and add cloves, cumin, cardamoms and black paper to the oil and fry for few seconds.

Add chicken, turmeric, coriander, garlic, ginger.

Stirring frequently fry the meat for about 5 to 8 minutes.

Meanwhile put onions and yogurt in a blender or food processor and grind to a smooth.

Add onion mixture, chilli powder and salt.

Fry for 5 more minutes.

(Add 4 tablespoons of water if the mixture sticks to the bottom of the pan.)

Add paya yakhni, and bring to a boil.

While stirring frequently pour the flour mixture in a thin stream.

Add 3 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip).

Cook over low heat for about 20 minutes.

When ghee float on top, sprinkle garam masala.

Garnish with coriander leaves, green chili and ginger.